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  • By BERNICE TORREGROSSA Correspondent
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Sometimes we forget that our heroes have some more down-to-earth sides as well. When they’re not doing something extraordinary, there are all those ordinary parts of life to be navigated as well.

  • By ALICIA ROSS Correspondent
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I really should call my recipe for Small Batch Heath Bar Cookies my OMG (“Oh my God!”) cookies instead, because that has been the response from everyone who has eaten one lately. Ironically, this is a recipe I found handwritten on a card in the bottom of my file cabinet, which had a smiley f…

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  • By BERNICE TORREGROSSA Correspondent
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With Valentine’s Day rapidly approaching, it seems like every store is poised to sell the perfect heart-shaped gift. Shiny boxes of candy are everywhere, from drugstores and groceries to enterprising roadside vendors.

  • By ALICIA ROSS
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Winter is here, and colds and sniffles are in full force. If someone at your house can’t taste a thing because of the stuffy-nose season, they still have to eat. Today’s recipe for Gingered Chicken and Rice Soup is a “make you feel better about life” recipe. It’s also a breakthrough remedy f…

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  • Lindsay Canright Correspondent
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Prepare your palate for spice before embarking on a culinary cruise of eastern delicacies.

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  • By BERNICE TORREGROSSSA
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The books and programs chosen by Galveston Reads each year always provide plenty of food for thought, and sometimes they have some thoughts on food, too. This year’s selection, “The Train to Crystal City,” takes place in a food-producing community, and food shortages and differences plague m…

  • By ALICIA ROSS
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Seasoning blends and mixes abound on the grocery store spice shelves. Now more than ever, there are tremendous numbers of spice companies and celebrity chefs marketing their unique blends. While it may seem confusing, it’s actually good news for the home cook. These blends are perfectly matc…

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  • BERNICE TORREGROSSA Correspondent
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How abruptly the festive season ended — one day those shiny red orbs were sparkling brightly and now they’re gone. Christmas? No, I’m talking about the pomegranate season, which ended earlier than usual this year, leaving fans of the tart fruit searching the stores for one last treat.

  • ALICIA ROSS United Feature Syndicate
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Today's recipe is an old favorite, shared originally in 2011: a hearty bean stew with the spicy flavors of hot Italian sausage and piquant fennel

  • ALICIA ROSS
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I have long been a fan of banana breads. My affection is mainly because they so closely resemble cake. But it’s also because of all the various incarnations and the simple flexibility of the basic formula.

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  • By BERNICE TORREGROSSA Correspondent
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It’s the time of year when colds, flu and general malaise are lurking everywhere. There are as many game plans for preventing and treating colds as there are victims, but one of the most time-honored is the hot toddy.

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  • By BERNICE TORREGROSSA Correspondent
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The surge in waffle maker sales is riding the wave of social media interest in repurposing waffle makers to cook other things.

  • By DR. VICTOR S. SIERPINA
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Actually, a well-crafted salad can serve to be a centerpiece to a meal instead of an introduction.

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  • By BERNICE TORREGROSSA Correspondent
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December brings elegant holiday balls, decorative Christmas tree balls, the crystal ball ready to drop in Times Square, snowballs ... and best of all, cheese balls. Savvy cooks keep a few in the fridge ready for pot lucks, impromptu parties and gifts.

  • By ALICIA ROSS
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As a child, I ate cans of condensed tomato soup. As an adult, I turned to my favorite can of soup and looked at the nutrition. I was horrified at the amount of sodium — 480 milligrams for a 1/2 cup serving.

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  • By BERNICE TORREGROSSA Correspondent
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The arrival of cooler weather means different things to different people. For cooks, cooler weather means that it’s time for stewing and braising and creating good food over a low flame.

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  • By BERNICE TORREGROSSA Correspondent
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It's time to take inventory and deal with the leftovers. Whether you're the host with a kitchen full of uneaten food or a grateful guest headed home with a doggy bag of Thanksgiving's greatest hits, successfully deploying the remains of the day can be harder than planning the meal to start with.

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  • By BERNICE TORREGROSSA Correspondent
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Diners at tonight’s Rotary Club of Galveston Chili Supper are in for a sweet surprise. This year, tickets to the chili supper include a dessert chosen from an array of donated desserts baked by Rotarians, local restaurants and students in Galveston College’s Culinary Arts Department.

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  • By BERNICE TORREGROSSA Correspondent
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Oatmeal’s appeal has grown in recent years, as more people look for gluten-free foods, and vegan diets have become more widespread.

  • By ALICIA ROSS
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Going back to a recipe I developed more than 20 years ago is like seeing a dear friend. Lately, I’ve been revisiting recipes from my first cookbook, “Desperation Dinners!” (Workman, 1997). It was written at a time when preparing dinner in less than 30 minutes was simply not done, unless you …

  • By BERNICE TORREGROSSA Correspondent
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Eating well and doing good come together today, when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.

  • By BERNICE TORREGROSSA Correspondent
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Eating well and doing good come together Wednesday when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.

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  • By BERNICE TORREGROSSA Correspondent
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Cookbooks can tell a story as eloquently as any novel. Sometimes it’s the story of a church, school or community, told through the recipes and recollections of its members. Other cookbooks tell the story of their author’s journey through a cuisine or career. Used cookbooks add another layer …

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  • By BERNICE TORREGROSSA Correspondent
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Catfish rank high on the lists of sustainable seafood.